Manufacture of aerated waters, sparkling drinks, and the like



Patented Oct. 7, 1930 UNITED STATES CECIL HOLLINS ANDT ERNEST CHAPMAN, OF BLACKLEY, MANCHESTER, ENGLAND, AS

PATENT OFFICE SIGNOBS T BRITISH DYESTU FFS CORPORATION LIMITED, 01E BLACKLEY, MAN- CHESTER, ENGLAND .;MANUFACTUBE OF AERATED WATERS, SPARKLING DRINKS, AND THE LIKE No Drawing. Original application filed August 5, 1927, Serial No. 211,002, and in Great Britain August 19, 1926. Divided and this application filed July 9, 1928. Serial No. 291,472.

In our copending application Ser. N01 211,002, of which the present application is adivision, we have set forth and claimed certain new and useful improvements in the 5 manufacture of aerated waters, sparkling drinks and the like. The present invention relates to flavoring syrups and the like suitable for preparing the effervescent potable liquids of the said copending application and it further relates to processes for making these flavoring syrups and the like.

One of the disadvantages of ordinary aerated waters is that as soon as the liquid is poured into a glass, practically all the gas with which it is charged is given oii at once and the liquid becomes fat and loses its sparkle.

We have discovered that if a small proportion, e. g. 0.010.1 per cent of certain substances hereinafter described be included in the ingredients of the liquid before or after aeration, the liquid acquires the property of retaining the gas with which it is charged and the latter is evolved more gradually on ex- .15 posure to air, with formation in most ,cases of a froth. I

The substances we use for this purpose belong to the classes known as dispersing agents and wetting-out agents, namely, the

sulphonic acids derived from formaldehydenaphthalene or formaldehyde-phenol condensation products, the alkylnaphthalene sulphonic acids, the substances prepared from mineral oils and isopropyl alcohol sulphonated according to co-pending application No. 195,585, filed by one of us, Ernest Chapman, and another, ligninsulphonic acids, naphthenic acids, taurocholic acid, sulpho- 40 nated higher fatty acids, and the like.

According to the presentinvention, these substances (usually inthe form of theirsodium salts) are added to the flavour-ing solutions used in so-called soda-fountainsj}. It is un- 4 derstood, of course, that the substances used should be free from all poisonous impuri- Example 2.T0 a flavouring syrup for use in soda-fountains is added suflicient of one of the dispersing agents, defined to provide with each dose of the syrup about 0.05 gm. of dispersing agent, the dose being the amount of fiavourin'g syrup used for an ordinary tumbler full (i. e. about 10 fluid oz.) of eifervescent drink.

What we claim and desire to secure by Letters Patent is 1. In the manufacture of flavouring syrups and the like suitable for preparing effervescent, potable liquids containing dissolved carbon dioxide as an essential ingredient and having the property of retaining their sparkle without becoming flat, the process which comprises adding to such flavouring syrup and the like, at some stage of manufacture a sulphonic acid of higher molecular weight belonging to the class of wetting-out and dispersing agents.

2. In the manufacture of flavouring syrups and the.like suitable for preparing effervescent potable liquids containing dissolved carbon dioxide as an essential ingredient and having the property of retaining their sparkle without becoming-flat, the process which comprises adding to such flavouring syrups and the like at some stage of manufacture sulphonated isopropylated petroleum fractions.

3. Flavouring syrups and the like suitable for preparing eifervescent potable liquids containing dissolved carbon dioxide and having the roperty of retaining their sparkle without ecomin flat, containing as an added ingredient a su phonic acid of high molecu- 5 lar wei ht belonging to the class of wettingout an dispersing agents. 4. Flavouring s rups and the like suitable for preparing e ervescent otable liquids containing dissolved carbon ioxide as an essential ingredient and havin' the property of retaining their sparkle wit out becomin flat, containing as an added ingredient su phonated isopropylated petroleum fractions.

In testimony whereof we afiix our signa- 15 tures.

CECIL HOLLINS.

ERNEST CHAPMAN. 

